French Onion Meatballs (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
2 large yellow onions, thinly sliced.
03 -
3 ounces water.
04 -
1/2 teaspoon salt.
05 -
2 tablespoons butter.
06 -
1 1/2 pounds ground chuck.
07 -
1/4 cup milk.
08 -
3/4 cup Italian breadcrumbs.
09 -
5 cloves garlic paste.
10 -
1 teaspoon fresh thyme.
11 -
1 teaspoon salt.
12 -
1 teaspoon black pepper.
13 -
2 large eggs.
14 -
4 cloves minced garlic.
15 -
1 1/2 tablespoons flour.
16 -
1/2 cup dry red wine.
17 -
2 cups chicken stock.
18 -
1 tablespoon brandy (optional).
19 -
2 cups Swiss cheese.
20 -
12 slices baguette.
# Instructions:
01 -
Mix breadcrumbs with milk, let sit 5 minutes. Add remaining ingredients and form 1.5-inch meatballs.
02 -
Cook onions with water and salt covered for 15 minutes, then uncover and continue caramelizing.
03 -
Brown meatballs in oil, about 3 minutes per side. Remove and set aside.
04 -
Caramelize onions fully, add garlic and flour. Add wine, stock, and seasonings.
05 -
Add meatballs back to pan, top with cheese.
06 -
Bake at 450°F for 7-10 minutes until bubbly.
07 -
Toast cheese-topped baguette slices. Serve meatballs with bread.
# Notes:
01 -
Can make onions ahead.
02 -
Homemade stock recommended.
03 -
Keeps 3 days in fridge.